Mille feuille, marbrage au fondant blanc.

(Created in 1869 by a Parisian French chef called Sergent).

A classic of French pastry tradition: le mille feuille (literal translation: thousand of sheets).

The puff pastry dough is baked between two flat plates to make sure it doesn’t develop too much and it stays very flat.

It’s then shaped in 3 identical layers that will be assembled with some “crème patissière” (custard cream).

The last puff pastry rectangle will then be covered with a thin layer of sealing sirop. At this point we can glaze it with a fondant blanc, and decorate it with melted chocolate. 

After some time in the freezer we can shape it in nice rectangles. By the way the ones on the picture above were still freezed that's why the cream looks so hard.

This is a common but pretty tasty dessert with two main textures: crusty and creamy.
Some people don't like the fondant icing. I Personally think it brings a third texture and some sugary but discrete taste to the mille feuille.

As a kid this used to be my favorite birthday cake.



400 g of puff pastry
550 g of pastry cream
125 g of white fondant 
a little bit of dark chocolate (20 g)


- Roll out the puff pastry in a rectangle of 30 X 40 cm
- Prick the dough with a fork
- Bake it at 190° to 200°C (374° to 392°F). The dough shouldn't develop too much (if that's the case, you can add a flat plate on the top of the dough to keep it thin)
- When the dough cools down, cut 3 rectangles (on the larger)
- Assemble the 3 rectangles alternating with the pastry cream. 

Check out the demo video: 

- Prepare the glazing:
  • Melt the white fondant to get a fluid texture (not too liquid though) 
  • Melt the chocolate and put it inside of a cornet (pipping bag made of baking paper)
Glaze the last layer of puff pastry with the white fondant and very quickly, make parallel lines of dark chocolate to finalize with a little knife to make the fondant drawings (check the video for more details).


  1. Superbe vidéo ! J'imagine que ça doit te demander beaucoup de temps à faire, mais c'est vraiment extra de nous faire partager ça. Bisous

    1. Merci! ça me fait très plaisir de lire ton commentaire. Par contre tu n'as pas signé, je ne sais pas qui l'a écrit ;)

  2. Dear LUCIA
    I have made the puff pastry for 3times according to your folding method, because I like it very much .
    But I do not know why my pastry not flakier and heavy layer inside ,just like shortcrust .
    I just confused !!
    my flour is pastry flour .



Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)

Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...